The content of issue 4 (61)

Section.Technology of food products

Agassounon Djikpo Tchibozo M., Anago D.G., Guidi T.Klotilde , Chegnimonhan V. , Galimova L.V., Savadogo A., Alladagniwèkè M., Ameyapoh B. Application of HACCP System and Quality of Yoghurt Production in a Small and Medium Enterprise (SME) of Dairy Products in Benin Republic
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Soboleva E.V, Sergatchyova E.S., Ternovskoy G.V. Use of a probiotic yeast strain in technology of bread from wheat flour
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Ivleva A.R., Kanarskaya Z.A. Аdsorption of T-2 mycotoxins hydrocolloids
16
Derkanosova A.A. , Orinicheva A.A., Muravev A.S. Chemical composition and antioxidant activity of hop products
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Novokshanova A. L. , Ababkova A.A., Abramov D. V. Optimum consortia of microorganisms in protein fermented milk prodcut
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Petiy I.A., Chernova A.V., Pritykina N. A. Antioxidant properties of precooked meat semi-finished product
30

Section.Energetic, metallurgical and chemical mechanical engineering

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Kosachevsky V. A. Scroll compressors capacity
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Section.Physics

Buy M.T., Igor V. Baranov, Pakhomov O.V., Eskov A.V., Anokhin A.S., Semenov A.A., Belyavsky P.Yu., Electrocaloric microcooler for thermoelastic detector
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Semenov E.V., Babakin B. S., Voronin M. I., Belozerov A.G., Babakin S. B. Mathematical modeling of thermostating liquid cooling process by the system of frozen ballons
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Tsvetkov O. B., Laptev Yu.A. , Rykov S.V. , Galachova N.A. , Ismagilov N.G. On the thermal conductivity of R32 in critical region
80